Kevin and I picked up some beef round tip roasts on sale so I decided I wanted to break out the slow cooker to cook one. I am always on the prowl for good slow cooker recipes. I have tried so many and a lot of them have been just plain awful. But I never give up hope so I keep searching with faith. This recipe rewarded that faith.
This recipe was adapted from a recipe I found on Haute Apple Pie. It looked wonderful and even though it called for beef brisket I chose it for my round tip roast. I mean beef is beef, to a certain extent right? And how can you go wrong with garlic mashed potatoes?!?! I used my Roasted Garlic Mashed Potato recipe for the potatoes in the meal, which complimented the beef beautifully.
I was so happy with how it turned out! This is a recipe that I will go to again and again. I mean I love cooking at night with the family. It is very relaxing for me to share my kitchen with the people I love. But it is nice to have a few recipes in the slow cooker arsenal.
All you might want to do is make a veggie for the side. Sauteing some asparagus or green beans would be super simple and very yummy with this meal. I was just all about the meat and potatoes this time.
1 3-4 lb. beef round tip roast (or brisket)
2 cloves garlic, chopped
1 12 oz bottle red lager
4 stalks celery, cut into large pieces
2/3 cup brown sugar
1 can tomato paste
1/2 cup apple cider vinegar
1/4 cup brown mustard
1/3 cup Worcestershire sauce
1 teaspoon paprika
Fresh ground black pepper
Roasted Garlic Mashed Potatoes
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
I was watching Food Network last week trying to get ideas for Food Star Friday when Guy’s Big Bite came on and I decided to give it a watch. I love Guy’s energy, but sometimes he can be a little too over the top for me if it has been one of “those” days. You know those days that you have been dealing with a lot of things all at once. The kids, significant other, DOGS, yes even my fur babies get on my nerves from time to time. So, where was I? Oh yes, Food Network, Guy’s Big Bite……gotcha! OK so yes sometimes I can’t deal with his energy and volume but even though it had been a stressful day, what he was cooking looked incredible.
I love chicken, to the point that it can drive everyone else I live with crazy. There have been comments about how they think they are going to sprout feathers, or possibly start laying eggs. That’s when I know I have to toss some red meat to the restless beasts.
This recipe has TONS of garlic, which is another thing I love. OK so we have chicken thighs, which if you have been with me for awhile you know it is my favorite part of the bird, and 3/4 cups garlic!! WOW this I had to try!
Now it comes time to do the prep and Kevin comes to help me like always.
Kevin – What can I do to help you babe?
Me – Well I have to slice onions and peppers, Oh you could chop the garlic for me.
Kevin – (going to the garlic and onion bowl) OK how many cloves do you need?
Me – Ummmm well I am not sure.
Kevin – What do you mean you aren’t sure? What does it say on the recipe?
Me – It says I need 3/4 cups of garlic.
Kevin – HOLY SH*T!!
Ya I don’t know that he was as excited about the garlic as I was. But after it was all ready to go anyone that had any reservations about it being chicken AGAIN, or how much garlic was in it, or the vinegar part ppfffttttttt they love it!!
I will say I changed things a bit here and there but not by much. Mostly it calls for you to reserve the poaching liquid, but not the peppers and onions that were cooked in it. Am I going to waste onions and garlic? HECK NO! I just piled some up on the plate as a bed for the chicken and it was YUMMY! So enough of my yapping……on to the recipe…..
- 2 medium yellow onions, julienned
- 2 Anaheim chiles, cleaned and julienned
- 6 boneless, skinless chicken thighs
- 3/4 cup minced garlic, divided
- 8 ounces beer
- 8 ounces chicken stock
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 cup red wine vinegar
- 3 tablespoons green onions, sliced
This recipe was one I was really looking forward to trying. I was a little nervous because I have never made a pie before (except the ones with graham cracker crusts). But I love the idea of it and the picture I saw in the magazine was amazing looking. You know, the kind of picture that makes your mouth water and you have a momentary thought of just eating the page. Yes, that was how I felt when I saw this recipe.
Originally the recipe called for ground beef instead of turkey, which sounds good, but Seth’s girlfriend was coming over and like I have said in the past, she doesn’t eat anything but chicken or turkey. Also, I have been trying to take the recipes I find and make them healthier so that fit right in with the program.
Once I made the decision to use the ground turkey I knew I would have to change the recipe up even more to add some herbs to pump up the flavor. Unfortunately we all know that beef = more flavor than turkey. So I knew there had to be a trade made. I checked out what I had in the fridge.
I hate that I didn’t grow my own herbs this year. Now I have to rely on what has been purchased PLUS I want to use them all before they go bad. I hate waste! Last year I had rosemary, thyme, oregano, and chives but they didn’t make it through the winter. I do still have a huge sage bush in the back yard but other than that if I am feeling adventurous I am left to work with whatever I have already purchased for the week.
In my search I found thyme and marjoram hhmmmmmm okay we can work with that. I love thyme and have just started using marjoram a bit more than I use to. I am also becoming a fan of tarragon. I love the smell and taste of it,it pairs well with many things that I never suspected it would, oops I am getting off track……ADD and all that. Back to the pie….aahhh yes the pie….
Well I can happily tell you that this looks like it takes a lot of work but it is super easy and VERY yummy. Stephanie (Seth’s girlfriend) commented on my Facebook page that it was so good she “was shoveling”. Now if that isn’t proof that this recipe turned out wonderful I don’t know what is.
Last night I got a wild hair to just make appetizers for dinner. I had mentioned the things I wanted to make to Kevin and he agreed they sounded good and he was looking forward to our “party” menu. We don’t entertain much, but I would like to learn more than just your basic “nibbles”. I like to be different, what can I say. I also seem to like to frustrate myself and Kevin. The food last night was good but somehow we made it waaaaaaaaay more work I think than it should have been!
The funny thing was I pulled my same old “boo boo” the first time I wanted to make this recipe. I didn’t check the TOTAL time and just looked at the cook/prep time (someday I will learn). When I pulled everything out to make it I FINALLY read the whole thing and saw 24 hours inactive….WHAT…..I read it closer……yup…ggrrrrrrrr you have to soak the asparagus in buttermilk for 12 to 24 hours. Back in the fridge they went in their little buttermilk bath and I was left to scramble around to rearrange my menu.
Now, the asparagus has marinated in the buttermilk long enough and I get all of my ingredients out for the meal. I made Mini Beef Wellingtons (that recipe will be posted soon) and the Beer-Battered Asparagus. Between the two recipes it should have taken about an hour if you go by the times listed on the recipes….HA….ummm 2 hours later we were sitting down to eat. Kevin was mumbling as I prepared all of this because I used a ton of dishes while I cooked too (when he isn’t my sous chef he is the dishwasher). But he helped me with some of the prep and once things got going they were OK.
Now, our opinion on this recipe? It was interesting, definitely different, the aoili was so yummy. I had a hard time getting the batter to stay on the asparagus so we had a few “naked” fried asparagus spears. So in my mind, and Kevin agrees, it is tasty and if you can figure out the batter issue it would be great. I am stubborn, I will figure this out!
Over Memorial Day weekend we of course wanted to do some BBQing so we did a couple racks of ribs (I am still working on the rub and sauce so I will post those recipes when I get them right). But it is a 3 day weekend. You have to have something else besides ribs right? Well at least I thought so. I mean if you are going to BBQ LETS DO SOME BBQIN’!
Walking around the store Kevin and I decided besides the ribs we would do some nice thick burgers one night. I like to chunk up cheddar cheese and bacon and mix them in with the burgers YUMM! Then we wandered past the poultry section. After looking at the thighs and legs and wondering if we were going to choose to BBQ them I looked at the whole chickens and BING a light bulb went off in my head. I turned to Kevin and announced, “I want to do a beer butt chicken”! The lady next to me looked at me with a strange look like I wanted to violate farm animals and Kevin just flat out asked me what in the heck I was talking about. “You know…beer butt chicken….where you shove the beer can up the chickens…” “Ooohhhhhh” was his response. The lady next to me quickly guided her children away from this obviously deluded woman.
Now Kevin is a BBQ purest. There are those that only cook on coals and those that cook on gas. We have the latter and it drives him nuts. He misses his old charcoal grill and has grumbled on many occasion that using a GAS grill is not REAL grilling. I just laugh and remind him that there are many chefs out there that use gas ummm like who is that guy? OH ya Bobby Flay. I think he has a few cook books on grilling…just a few mind you, and they are on GAS. Get over it (insert more mumbling here)!
We grabbed our doomed chicken and I headed for the beer isle like a woman on a mission, well I was a woman on a mission, so whatever, you know what I mean. “Where the heck are you going now?” was the response I got from Kevin. I explained to him that I needed to find a beer. His answer to that was that we already had beer at home. Well, technically we did, but I was not about to cook my chicken with Miller Lite (sorry to the Miller people but eewwwww). So as Kevin stood, tapping his foot, I scoured the beer isle. You would think I was looking for a priceless jewel, but in my mind it was a very important part of the recipe. I finally decided on a hefeweizen. I didn’t want to buy a 12 pack since I only needed one so I spotted the single bottles and grabbed one. Then Kevin pointed out to me that the beer was in a bottle. DUH I knew that. I told him my plan was to use one of the empty Miller Lite cans and pour the hefeweizen in it. See I am always thinking.
Once we got home I jumped online to check out some ideas on how to properly cook a chicken with a beer can up its butt. You can not believe how may recipes you can find for these things! Kevin wandered into the office and asked what I was doing. I showed him all of the ideas I had found. Again, Mr BBQ purest…”That is silly, you just put the beer can in its…and put it on the grill. *sigh* Does he know nothing about me? I laughed. “Since when have you EVER known me to do anything, cooking wise at least, the simple easy way?” he shook his head and walked out of the room.
There were so many ideas, most of which called for some ingredients I didn’t have or required overnight marinating. So I knew aside from using their instructions on how to cook the bird, I was going to have use my imagination and go with it.
I got my little bird out and cleaned him all up. Patted him dry and seasoned him liberally with coarse salt, cracked black pepper, and poultry seasoning. Making sure to get into all his little nooks and crannies. Then, after Kevin finished his beer, I washed out the beer can and filled it about half way up with whole garlic cloves. I thought about adding some lemons too, but the hefeweizen has a citrus taste to it so I was hoping that might infuse a bit into the bird during the cooking process. I filled the can to about the 2/3 full mark and got my chicken. After a quick apology to the bird, I slid it down onto the beer can until it’s little legs formed a “tripod” with the beer can. I tucked his little wings behind his back to keep them from drying out while it cooked. I started laughing, for some reason he reminded me of a square dancer. Do-se-do and around you go. Ya, I know, weird.